Healthy Protein Chocolate Pudding Recipe

Healthy chocolate pudding topped with pistachios and coconut flakes in two glasses.

5 from 8 votes

Healthy Protein Chocolate Pudding Recipe

Rich and creamy Healthy Chocolate Pudding with 10g protein and 7g fiber. Naturally sweetened with dates and made without cream or sugar.

Prep Time5

Chill Time:1

Total Time5

Course: Dessert, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 222kcal

Author: Nisha Melvani

Equipment

1 Blender

Ingredients

¾ cup unsweetened nondairy milk or milk of choice
2 to 3 large Medjool dates chopped (see notes)
2 tablespoons hemp hearts
1 teaspoon unsweetened nut butter or tahini or seed butter
1 ½ tablespoons cocoa powder
1 teaspoon psyllium husk or ground chia seeds
½ teaspoon vanilla extract
1 teaspoon tapioca flour or starch
½ teaspoon ground cinnamon
Pinch of ground ginger optional
Pinch of ground cardamom optional
1 teaspoon water

Instructions

Blend: Transfer the nondairy milk, dates, hemp hearts, nut butter, cocoa powder, psyllium husk, vanilla, tapioca starch, and cinnamon to a blender. Blend on high until smooth.
Pour into two small ramekins and add desired toppings. Refrigerate for at least 1 hour, or until thick and set.
Optional for a quicker set: Transfer the blended mixture to a small saucepan. Add 1 teaspoon date-soaking water and heat gently over low, stirring constantly, just until it begins to thicken (about 1–2 minutes). Remove from heat immediately, pour into ramekins, add desired toppings, and chill for about 10 minutes before serving.

Notes

Soak the dates in warm water for 5 minutes, then drain for the smoothest texture — especially if not using a high-speed blender. If heating, reserve the soaking water and add about 1 teaspoon to the saucepan.

Setting tip: The smaller the serving dish, the faster the pudding will set.

I recommend using 3 large Medjool dates for the best sweetness and creaminess, and letting it set naturally in the fridge without heating for the smoothest texture and maximum nutrient retention.

Psyllium substitute: I prefer psyllium husk, but chia seeds work too—they create a slightly different, more gel-like texture but still work well here.

Mousse versus pudding: This recipe sits closer to a pudding because it thickens and sets, but if psyllium is reduced or omitted, it leans more mousse-like.

Nutrition